Keto Cheesecake Delight
This keto-friendly cheesecake is a delicious and guilt-free dessert option. Made with almond flour crust and cream cheese filling, it's the perfect treat for those following a low-carb lifestyle.
Nutrition Per Serving
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 3 packages cream cheese, softened
- 1 cup granulated erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Preheat oven to 325°F.
- In a mixing bowl, combine almond flour and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a separate mixing bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream.
- Pour cream cheese mixture over the crust in the springform pan.
- Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Allow cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
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